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Gnocchi with mushrooms

Gnocchi with mushrooms


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Baked potatoes with the peel in the oven on a bed of thick salt (you can put them in the pan without salt) for about 45 minutes or until well softened. I put 3 cloves of garlic next to it, also with the peel, but I took them out of the oven earlier.

While they are still hot, cut the potatoes in half and pass them through a sieve (press each half through a fine sieve) to obtain a very fine puree. We do the same with baked garlic. Add salt over the puree and beaten egg but not all the egg, about half and mix well.

On the work table we put half of the flour, over it the puree then the rest of the flour and we start to mix until it is homogenous. Mix lightly and do not knead like bread dough. This dough is divided into two equal pieces and from each piece a roll with a diameter of about 1 cm is spread and then we cut them into 2 cm pieces.

We put on the fire a pot with enough water and a little salt and when it boils we put gnocchi. They are ready in 2 minutes or when they rise to the surface. We take them out and temper them in a little olive oil until they get colored, then they are set aside until we prepare the mushrooms.

Put 3-4 tablespoons of olive oil and mushrooms in a pan. Heat a little until soft, then add the chopped garlic, salt, pepper, thyme and tarragon and cook for another 3-4 minutes. Add browned gnocchi, mix well and it's ready to serve!


Gnocchi with tomato sauce, mushrooms and mozzarella

Mix all the ingredients, knead until you get a soft, elastic dough. Let cool for 30 minutes. From this dough we break the small pieces from which we form rolls. We cut these rolls into 5 cm parts. We pass these pieces over the teeth of a fork to give a pattern with wrinkles or we crush them with a fork and then we bring the edges inwards forming a gnocchi as in the picture.

I made them the night before and left them in the fridge until the next day. They kept their shape very well.
Boil gnocchi in boiling salted water. When they come to the surface of the water, they are ready.
Take them out in a heat-resistant dish and throw a cube of butter over them or sprinkle with a little olive oil.
They are so good. parmesan and ricotta give a special note of taste. :)

How to prepare tomato sauce:

Chop the onion and put it to harden in a little olive oil until it becomes opaque. Put the crushed garlic with a knife in the knife and finely chop. Stir a little and add the mushrooms. Heat them well, pour the tomato juice, chilli, salt, pepper, oregano. Let it boil on the lid, over low heat. At the end we sprinkle fresh or dried basil.

Pour the sauce over the gnocchi. Place pieces of mozzarella on top and put the dish in a hot oven for 10 minutes, over medium heat.

You have to try this really tasty combination!

For photos during the preparation visit the blog: calatorii-culinare-adina.blogspot.ro


A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Gnocchi with tomato sauce, mushrooms and mozzarella

Mix all the ingredients, knead until you get a soft, elastic dough. Let cool for 30 minutes. From this dough we break the small pieces from which we form rolls. We cut these rolls into 5 cm parts. We pass these pieces over the teeth of a fork to give a pattern with wrinkles or we crush them with a fork and then we bring the edges inwards forming a gnocchi as in the picture.

I made them the night before and left them in the fridge until the next day. They kept their shape very well.
Boil gnocchi in boiling salted water. When they come to the surface of the water, they are ready.
We take them out in a heat-resistant dish and throw a cube of butter over them or sprinkle with a little olive oil.
They are so good. parmesan and ricotta give a special note of taste. :)

How to prepare tomato sauce:

Chop the onion and put it to harden in a little olive oil until it becomes opaque. Put the crushed garlic with a knife in the knife and finely chop. Stir a little and add the mushrooms. Heat them well, pour the tomato juice, chilli, salt, pepper, oregano. Let it boil on the lid, over low heat. At the end we sprinkle fresh or dried basil.

Pour the sauce over the gnocchi. Place pieces of mozzarella on top and put the dish in the hot oven for 10 minutes, over medium heat.

You have to try this really tasty combination!

For photos during the preparation visit the blog: calatorii-culinare-adina.blogspot.ro


A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Gnocchi with yellows / VIDEO

Ingredient: 250 g yolks, two tablespoons olive oil, 40 g butter (20 for cooking, 20 for serving), a medium onion, 2 cloves garlic, 4 cherry tomatoes, 3-4 tablespoons vegetable or chicken soup, 400 g gnocchi, half a bunch of parsley, parmesan for serving, salt.

Preparation: boil ghocchi according to the instructions on the package (when it rises to the surface it is a sign that they are boiled). Put the oil in a pan on the fire, followed by 20 g of butter. Add chopped onion and garlic and fry for 3-4 minutes. Put the mushrooms, sauté for 2-3 minutes, then add the soup and the tomatoes cut in half. Put the lid on the pot and cook for about 8 minutes. Then drain the remaining liquid, season with salt and add some of the chopped parsley. Drain the gnocchi, place in a heated bowl, put 20 g butter on top and the rest of the chopped parsley and mix until the butter melts. Place the mushroom mixture on top. Sprinkle with grated Parmesan cheese.

ingredients: 12 young mushrooms, two eggs, breadcrumbs, flour, salt, pepper, dried thyme, oil for frying.

Preparation: clean the mushrooms and pass them quickly through a stream of cold water, after which they dry very well with a paper towel. Remove the legs and dust the hats with pepper, salt and thyme. Prepare three plates: one with beaten eggs, another with flour and the third with breadcrumbs. Put the oil in a pan and heat well, then keep the flame on medium heat. Put the mushrooms in flour, egg and breadcrumbs, then put them in hot oil and fry for a few minutes on both sides. When they are ready, take them out on a paper towel to drain the excess oil. Serve hot, as such, or with lettuce.

Chinese shiitake soup

Ingredient: 500 g shiitake mushrooms, 20 g fresh ginger, 4 cloves garlic, a bunch of green onions, two tablespoons of soy sauce, 2 liters of chicken or vegetable soup.

Preparation: the mushrooms are wiped, the ginger is cleaned and cut into cubes, the garlic is finely chopped, and the green onion, in pieces about 10 cm long, including the green part. Put all the vegetables and soup in a large pot and cook over high heat. After boiling, cook for another 4-5 minutes on medium heat. At the end, after the fire has gone out, add the soy sauce and mix.

Sponge salad

Ingredient: 500 g sponges, a handful of arugula, a lettuce, a few cherry tomatoes for dressing & # 8211 3 tablespoons olive oil flavored with bay leaves and allspice, a small lemon, garlic and salt to taste for serving & # 8211 toast.

Prepare: wipe with sponges, cut into long slices and fry on the grill. The arugula and salad are washed and dried, the tomatoes are cut in half. Prepare the dressing. Put all the ingredients in a bowl and pour the dressing. Serve with slices of fried baguette and rubbed with garlic.

Tagliatelle with truffles

ingredients: 300 g tagliatelle, 250 g mascarpone, two medium truffles, 3 tablespoons olive oil, a teaspoon of spicy mix with dried truffles, salt.

Preparation: boil the pasta. Heat the oil in a non-stick pan, add mascarpone and a teaspoon of mix, mix well, then pour a polish from the water in which they boiled the pasta. Add the drained pasta, match the taste of salt and mix well. At the end, just before serving, put the truffles cut into thin slices.

Fricassee with mushrooms

Ingredient: 150 g chicken fillets, 100 g mushrooms, 100 ml cooking cream (20% fat), 20 g butter, 20 g flour, a pinch of nutmeg powder, 40 g cheese, 100 g frozen peas, salt, pepper.

Preparation: cut the chicken and mushrooms into thin slices. Pass the pieces of meat through the flour and fry in melted butter until lightly browned. Add the mushrooms, peas, salt, pepper and nutmeg to the pan and mix. Then add the cream and simmer over low heat until thickened (about 10 minutes). Meanwhile, put the cheese on the large grater and add at the end to the pan with chicken and mushrooms. Allow to melt and serve with parsley on top.

If you love mushrooms, we have a collection of fasting mushroom recipes!

A delicious recipe with mushrooms, only good for the cold season, is the mushroom zacusca!


Gnocchi with Mushrooms

In a bowl put salted water and a drop of oil, to boil. When it boils, add the gnocchi. When it rises to the surface it is a sign that they are ready to be cooked. In a frying pan, put the oil and 20 gr butter to heat. Add onion and garlic and fry for 3-4 minutes.

Then add the sliced ​​mushrooms, spin for about 2-3 minutes in the bowl, then put the liquid provided in the recipe and diced tomatoes. Put the lid on the pot and let it boil for about 8 minutes. Lift the lid, drain any remaining liquid, add a little chopped parsley.

Drain the gnocchi, place in a heated bowl, put 20 g butter on top and chopped parsley, mix until the butter melts. Put the mushroom mixture on top, and mix everything lightly.

Sprinkle with parsley, if necessary, grated or thinly sliced ​​Parmesan cheese. It is served in heated plates, with a decoration of parmesan slices and a glass of good wine next to it.


Gnocchi with Mushrooms

In a bowl put salted water and a drop of oil, to boil. When it boils, add the gnocchi. When it rises to the surface it is a sign that they are ready to be cooked. In a frying pan, put the oil and 20 gr butter to heat. Add onion and garlic and fry for 3-4 minutes.

Then add the sliced ​​mushrooms, spin for about 2-3 minutes in the bowl, then put the liquid provided in the recipe and diced tomatoes. Put the lid on the pot and let it boil for about 8 minutes. Lift the lid, drain any remaining liquid, add a little chopped parsley.

Drain the gnocchi, place in a heated bowl, put 20 g butter on top and chopped parsley, mix until the butter melts. Put the mushroom mixture on top, and mix everything lightly.

Sprinkle with parsley, if necessary, grated or thinly sliced ​​Parmesan cheese. It is served in heated plates, with a decoration of parmesan slices and a glass of good wine next to it.


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Potato dumplings with tomato sauce and mushrooms

Because I'm a big pasta lover, I usually make potato gnocchi quite often, I could even say that it is one of my favorite dishes.

Gnocchi are dumplings that come from Italian cuisine, based on potatoes. They can be prepared with sauce, or we can bake them in a pan with various vegetables. We can even put a larger amount of flour, and the gnocchi that we have left to put in the freezer for other times, keep very well.

I ate the best gnocchi in Venice at an authentic trattoria. I remember fondly, the location was on a small, hidden alley, (I just found it) instead it was in the top of the recommendations of Venetian restaurants. The space inside was very small, I think it had no more than 6 tables for 4 people, it was arranged in a traditional style down to the smallest detail. It was a family business, now made up of three generations. We were very impressed, and everything we ordered was extraordinarily tasty and fragrant.

Of course, I don't know the secrets of the recipes of such a tractor with decades of experience, so I don't get gnocchi the same way, but I'm close. They are tender and fluffy, almost melt in the mouth and blend perfectly with the aromas of well-ripened tomatoes and fresh basil.

INGREDIENT:

For gnocchi:

  • 300 g potatoes
  • 130 g extra flour for the countertop
  • 10 g of extra virgin olive oil
  • salt
  • 3-4 tomatoes (I used plums)
  • 1/2 onion
  • 2 cloves of garlic
  • 300-350 g mushrooms
  • 4-5 tablespoons tomato sauce
  • oregano
  • basil
  • salt pepper

METHOD OF PREPARATION:

1. Boil the potatoes in their skins until we can easily pierce them with a fork. Try not to check them too often because we don't want them to absorb a lot of water. We strain them and let them cool for a few minutes.

2. Peel the potatoes and grind them with a fork, add the oil, flour (a little at a time) and mix by hand until incorporated. Knead it for only a few minutes, if we knead the dough too much, it will require more flour, and the gnocchi will not come out tender and fluffy.

* The amount of flour differs depending on the type of potatoes we use. If we put new potatoes, they have more water so we will need even more flour. While old potatoes are more floury and will require less flour.

3. Give the worktop with flour, divide the dough into several pieces and form from each piece a roll with a diameter of about 2-3 cm. We cut the pieces about 2 cm each, which we can leave like this, or we can shape them by rolling them on a fork.

4. Put a saucepan of water to boil with salt, and when the water starts to boil add gnocchi. When they rise to the surface they are ready, we set them aside and strain the water.

5. In a large frying pan put the finely chopped and chopped onion together with the garlic cloves given through the press and a tablespoon of oil. Let simmer for a few minutes, stirring often, then add sliced ​​mushrooms, diced tomatoes and tomato juice. Put about a tablespoon of oregano, season with salt and pepper, cover with a lid and simmer for a few minutes.

6. Add gnocchi, season with inactive yeast and finely chopped fresh basil!



Comments:

  1. Derek

    and something analogous is?

  2. Leo

    That sounds very tempting

  3. Yozshumi

    Alternatively, yes

  4. Timothy

    What a rare piece of luck! What happiness!



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